Shakshuka recipe is a delicious blend of peppers, onions, and tomatoes that are stewed down and served with poached eggs and fresh bread.
- 2 tablespoons olive oil
- 1 peeled and small diced yellow onion
- 1 seeded and small diced red bell pepper
- 4 finely minced cloves garlic
- 2 28- ounce cans of whole peeled tomatoes crushed with hands
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon sugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper to taste
Add the olive to a large cast-iron skillet or rondeaux over medium heat.
Pour in the onions, peppers, and garlic and sauté until lightly browned, about 5 minutes.
Add in the tomatoes, cumin, paprika, sugar and salt and pepper and mix until combined.
Simmer over low heat for 10 minutes.
Add and egg 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
Cover and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
Served with fresh sliced bread.
Calories: 149kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 268mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1197IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 3mg